Pineapple Coconut Cream Pie in Coconut Cookie Crust

Recipe by Marie
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
  • Press mixture evenly onto bottom and up sides of 9-inch pie plate.
  • Bake at 325 degrees for 10 minutes or until golden.
  • Cool and arrange banana slices on bottom of crust.
  • Pour cold milk into large bowl and add pudding mix.
  • Beat with wire whisk for 1 minute.
  • Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
  • Gently stir pineapple into whipped topping.
  • Spread over pudding mixture.
  • Refrigerate 4 hours or until set.
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